Red Velvet Cookie Cake with Chocolate Cream Cheese Frosting

cakebycourtney.com

Mazie Smith

subheading: FOR THE CAKE:

½ cup (113 g) unsalted butter, at room temperature

¾ cup (165 g) light brown sugar, packed

1 cup (200 g) granulated sugar

2 tbsp red velvet emulsion (I use LorAnn Oils Emulsions)

3 large eggs, at room temperature

2 ¼ cups (270 g) all-purpose flour

2 tbsp (14.75 g) cocoa powder

1 tsp (6 g) salt

1 ½ cups (360 g) buttermilk, at room temperature

¼ cup (60 g) sour cream, at room temperature

1 tbsp (14.37 g) vinegar

1 ¼ tsp (5 g) baking soda

subheading: FOR THE COOKIE:

½ cup (113 g) unsalted butter, slightly cold.

½ cup (100 g) granulated sugar

½ cup (110 g) brown sugar, packed

½ tsp (2.1 g) pure vanilla extract

1 egg

1 ¾ cups (210 g) all-purpose flour

½ tsp (2 g) baking powder

½ tsp (2 g) baking soda

½ tsp (3 g) salt

1 cup (85 g) mini chocolate chips

subheading: FOR THE BUTTERCREAM:

¼ cup (60 g) heavy whipping cream

8 oz (150 g) good quality dark or semi sweet chocolate, chopped, melted and cooled slightly

1 ½ cups (339 g) unsalted butter, slightly cold

5 cups (625 g) powdered sugar, measured and then sifted

8 oz cream cheese

1 teaspoon (4.2 g) pure vanilla extract

Pinch of salt

note: This buttercream recipe makes enough to cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.

Directions at cakebycourtney.com

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